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Asparagus & Mushrooms with Black Bean Sauce















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


1 pound asparagus
¼ pound mushrooms
2 each garlic cloves
1 tablespoon soybeans (daizu)
fermented black
1 ½ tablespoons rice vinegar
1 tablespoon soy sauce, tamari
or soy sauce
1 teaspoon cornstarch
1 teaspoon brown sugar
1 tablespoon rice wine


Cut asparagus on the diagonal into 1 to 2 inch pieces. Blanch for 5 minutes in boiling water. Drain and set aside.

Wash and slice mushrooms. Set aside.

Mince the garlic. Rinse the black beans well. Mix garlic and beans together. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the asparagus and stir fry for 10 minutes (or until asparagus is just shy of being crisp-done), again adding water just as needed. Add mushrooms and stir fry for 2 to 5 more minutes. Add the vinegar mixture (giving it a last stir to make sure starch is well mixed), stir until evenly coated and sauce thickens. Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 12912% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 557mg 23%
Total Carbohydrate 7g 7%
Dietary Fiber 6g 25%
Sugars g
Protein 21g
Vitamin A 34% Vitamin C 28%
Calcium 9% Iron 36%
* based on a 2,000 calorie diet How is this calculated?


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